Roasted Red Pepper and Chorizo Pasta with White Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Penne pasta tossed with spicy chorizo, sweet roasted red peppers, and a fragrant white wine sauce for a hearty and flavorful meal. This spanish-inspired pasta ready in about 30 minutes blends penne pasta, Spanish chorizo, sliced, roasted red peppers, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 6 oz sliced Spanish chorizo and cook for 4-5 minutes until browned and fragrant.
  3. Step 3: Add 4 minced garlic cloves and 1/4 tsp crushed red pepper flakes to the skillet, sauté for 30 seconds until fragrant.
  4. Step 4: Pour in 3/4 cup dry white wine and simmer for 3 minutes until the alcohol cooks off and the liquid reduces slightly.
  5. Step 5: Stir in 1 cup sliced roasted red peppers, 1 tsp salt, and 1/2 tsp black pepper and cook for 2 minutes to heat through.
  6. Step 6: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water and 1/2 cup grated Parmesan cheese. Toss well to combine and create a silky sauce.
  7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the pasta before serving.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Red Pepper and Chorizo Pasta with White Wine Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Red Pepper and Chorizo Pasta with White Wine Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Red Pepper and Chorizo Pasta with White Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Red Pepper and Chorizo Pasta with White Wine Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Red Pepper and Chorizo Pasta with White Wine Sauce?

Spanish pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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